Hand-Pulled Sticky Rice Dough Soup with Seaweed (찹쌀미역수제비 / Chapssalmiyeoksujebi)
10/19/2023
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Korean_food
This is a hand-pulled dough soup made by putting sweet rice dough into a seaweed soup. The seaweed soup is made by stir-frying rehydrated seaweed in sesame oil, then pouring anchovy broth into the mixture. The dough is made by kneading sweet rice powder into a dough. It is formed into balls, then boiled in the seaweed soup. The soup is flavored to taste with green onions and garlic. In contrast to the standard hand-pulled dough soup, which is made by pulling pieces from dough rolled flat, this soup is notable as it forms the dough into rice cake balls. These rice cake balls are savory, rich, and melt in one’s mouth. Seaweed soup is traditionally used to assist postpartum recovery in Korea and also helps to alleviate fatigue. In Gyeongsangbuk-do Province, it is often flavored with perilla powder.
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